Curried celeriac, red cabbage, pear and walnut coleslaw

Curried celeriac, red cabbage, pear and walnut coleslaw
  • Serves icon Serves 4-6
  • Time icon Hands-on time 25 min

”Crunchy, soft, sweet and subtly spiced, this coleslaw recipe delivers layers of texture and flavour. It would go particularly well with Boxing Day leftovers of cold meats.” – Lucas Hollweg

Nutrition: per serving

Calories
35kcals
Fat
15.8g (1.5g saturated)
Protein
3.7g
Carbohydrates
16.3g (15.5g sugars)
Fibre
6.1g
Salt
0.4g
Calories
35kcals
Fat
15.8g (1.5g saturated)
Protein
3.7g
Carbohydrates
16.3g (15.5g sugars)
Fibre
6.1g
Salt
0.4g

For 6

Ingredients

  • 1½ tbsp red wine vinegar
  • 1½ tsp dijon mustard
  • 2 tsp medium curry powder
  • 6 tbsp mayonnaise
  • 6 tbsp natural yogurt
  • 2 tbsp finely chopped shallots
  • 200g celeriac, peeled
  • 2 large ripe but firm pears
  • 300g red cabbage
  • 3 tbsp sultanas
  • 2 handfuls chopped walnuts
  • 
3 tbsp finely chopped cornichons or dill pickles
  • 2 handfuls fresh parsley, chopped

Method

  1. Whisk the vinegar, mustard, curry powder, mayonnaise and yogurt in a large mixing bowl. Add the chopped shallots, 1 tsp salt and a few grinds of black pepper, then whisk again.
  2. Using a mandoline or sharp knife, cut the celeriac into matchstick-size strips and toss with the dressing to stop them browning. Cut the pears into matchsticks (leave the skin on) and stir into the celeriac. Cut the hard core from the cabbage and discard, then finely shred the leaves and add to the bowl. Stir in the sultanas, walnuts and cornichons, then cover and chill until needed.
  3. To serve, stir in all but a few pinches of the chopped parsley 
and scatter the rest over the top.

delicious. tips

  1. Make the dressing up to 24 hours in advance and keep covered in the fridge.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe to delicious. magazine today.

Rate & review

Rate

5 votes

Reviews

Read what others say...

Share your thoughts...

Rate & review

Rate

5 votes

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine